Roasted Winter Squash with Yogurt Herb Sauce

Serves 6

​​1 ½ cups plain whole fat Greek yogurt
2 garlic cloves, minced
¼ cup mint leaves, chopped fine
½ cup parsley, chopped fine
1/8  teaspoon ground coriander
1/4 teaspoon ground cumin
2 teaspoons lemon juice
1 teaspoon honey
Kosher salt and freshly ground pepper
2 pounds butternut squash or other winter squash (or use a few different kinds of winter squash-(I love Delicata squash-no need to peel!)
2 tablespoon Extra Virgin olive oil
2 tablespoons toasted pistachio nuts, roughly chopped (pecans, walnuts, or almonds are fine to use too)

1. Preheat the oven to 450 degrees. 
2. Place the yogurt, minced garlic, mint, parsley, coriander, cumin, lemon juice, and honey in a bowl and stir to combine well. Taste and season with salt and pepper to taste. Set aside.
3. Peel the butternut squash, cut in half lengthwise, and remove the seeds. Cut the squash into ½ inch thick pieces (slices or cubes is fine).
4. Toss the squash with the olive oil and season with plenty of salt and pepper in a large bowl. Spread the squash in one layer on one or two rimmed baking pans. Roast until fork tender and browned on some of the edges, about 20 minutes.

Place the cooked squash onto a serving platter. Drizzle with half of the yogurt herb sauce (serve the remaining sauce at the table). Scatter the top with pistachio nuts. Serve hot or warm.